Creating Deviled Egg Macaroni Salad is simple if you follow these easy steps:

1. Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then cover and remove from heat. Let them sit for 12 minutes.
2. Cook the Pasta: In a separate pot, boil water and cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
3. Peel the Eggs: Once the eggs are cool, peel them and chop them into small pieces.
4. Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix well until smooth.
5. Combine Ingredients: Add the cooled macaroni, chopped eggs, diced celery, diced red onion, and sweet pickle relish to the bowl. Stir gently to combine all ingredients.
6. Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Garnish and Serve: Before serving, sprinkle fresh parsley on top for a pop of color and added flavor.

These straightforward steps will guide you in creating this amazing Deviled Egg Macaroni Salad effortlessly.